Easy Black Bean Soup
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
199 kcal
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Course
Lunch
Easy Black Bean Soup
Description
Easy Black Bean Soup starts with soaking dried black beans overnight to reduce cooking time and improve digestibility. The beans are cooked with sautéed onions, carrots, and garlic, building a savory base. Ground cumin, chili powder, cayenne, basil, oregano, bay leaf, a pinch of cinnamon, salt, and pepper impart a complex, warm flavor profile.
The ingredients simmer for several hours until the beans are tender and creamy. The soup can be pureed lightly to retain some bean texture or fully blended for smoothness, accommodating different preferences. It is garnished with fresh cilantro and avocado to add brightness and richness.
This soup serves well as a nutritious main or starter, providing satisfying warmth and spice. It pairs appropriately with lime wedges to add acidity on serving.
Storage notes include refrigeration in airtight containers for up to five days or freezing for up to three months. For quicker preparation, canned black beans can substitute dried beans with reduced cooking time.
Ingredients
- 1 pound (about 2 ½ cups) black beans soaked and rinsed, dried
- ½ Tablespoon olive oil
- 1 large onion chopped
- 4 carrot chopped
- 4 cloves garlic finely chopped
- 1 Tablespoon cumin ground
- 1 Tablespoon ground chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 bay leaf
- pinch cinnamon
- ½ teaspoon salt more to taste, sea salt
- ½ teaspoon black pepper plus more to taste, ground
- 8 cups vegetable broth
- cilantro avocado and lime wedges, chopped fresh, for serving
Instructions
- Soak the beans overnight or about 8-12 hours. Drain and rinse.
- In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
- Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined.
- Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 - 3 hours, or until the beans are tender and creamy. Remove bay leaf.
- At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.
- Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.
Slow Cooker:
- Soak the beans overnight or about 8-12 hours. Drain and rinse.
- In a saucepan, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
- Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.
- Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.
Notes
- Store the soup in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Use canned black beans (5-6 cups, drained and rinsed) to reduce preparation time; adjust cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 199kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Sodium | 512mg | 21% |
| Fiber | 22g | 88% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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